Types Of Wine Research Articles

Chemical and Sensory Profile of Grape Distillates Aged in Quercus alba Casks Previously Used for Sherry Wine or Brandy

This work investigates the influence of oak-cask ageing on the chemical composition and sensory profile of a variety of grape distillates. Wine spirit, wine distillate, neutral alcohol, and grape marc distillate were investigated. It is known that the characteristics of the ageing casks may have a considerable impact on the ageing process, so casks that had previously contained some type of sherry wine, sherry cask®, and casks that had previously contained brandy were studied. The results showed that ageing in either type of cask resulted in significant changes regarding volatile compound composition and a noticeable increase in phenolic and furfural compound content. Furthermore, sherry casks® contributed with sherry wine characteristic compounds that enriched the aromatic profile of the distillates, such as a greater increase in ethyl esters of organic acids. A less noticeable evolution was exhibited by the distillates with higher levels of congeners (wine spirit and grape marc distillate) when compared to wine distillate or neutral alcohol, where changes due to ageing were more evident. The sensory analysis confirmed that ageing significantly modified the organoleptic characteristics of all the distillates, with an increasing perception of certain notes such as oak, vanilla, spicy, and vinous when aged in sherry cask®.

Argentine Malbec market: comparative study of general chemical parameters and sensory properties within low, medium and high price segments

Malbec, Argentina's emblematic wine, is appreciated worldwide for its unique characteristics and distinctive organoleptic profile. As demand for Malbec wines increases locally in Argentina and international markets, there is a need to better understand the relationship between the price of these wines and their chemical and sensory characteristics. The aim of this study was to describe and quantify the sensory attributes and chemical parameters (in particular, phenolics) of Argentinean Malbec wines of different price segments. In order to observe the differences between each price range, the eight best-selling wines from the low, medium, and high price categories were analysed. Wine general analytical parameters and phenolics composition were determined and a descriptive analysis was performed with a trained panel. The results show that it was only possible to differentiate between the high- and low-price ranges. Both ranges exhibited variability, including different types of wines. Significant differences were identified in several parameters, such as O.D.280, titratable acidity, malic acid, volatile acidity, alcohol, glucose and total sugars. There were also significant differences in anthocyanins, LPP, SPP, TPP and tannins. The high-price range was characterised by higher alcohol content, greater polyphenol concentration and greater colour intensity. Sensorially, they were distinguished by the descriptors wood, astringency and colour. The low-price range was associated with low colour intensity and higher total sugar content. This is the first study to clearly establish the sensory differences among different price ranges of Argentine wines. Our study demonstrated that wine pricing is not determined in a subjective or arbitrary manner; rather, wines produced for a specific segment are intentionally designed to achieve the desired sensory and chemical characteristics.

FaceReader Insights into the Emotional Response of Douro Wines

Understanding consumers’ emotional responses to wine is essential for improving marketing strategies and product development. Emotions play a pivotal role in shaping consumer preferences. This study investigates the emotional reactions elicited by different types of Douro wines (white, red, and Port) through facial expression analysis using FaceReader software, version 9.0 (Noldus Information Technology, Wageningen, The Netherlands). A total of 80 participants tasted six wine samples, and their facial expressions were recorded and analyzed. FaceReader quantified the intensity of emotions such as happiness, sadness, anger, surprise, fear, and disgust. Arousal levels were also assessed. The results were analyzed through principal component analysis (PCA) to identify patterns and groupings based on emotional responses. White wines evoked more sadness due to their acidity, while red wines were associated with lower levels of sadness and greater comfort. Port wines elicited surprise, probably due to their sweet and fortified nature. Additionally, female participants showed consistently higher arousal levels than males across all wine types. The study highlights distinct emotional profiles for each type of wine and suggests that demographic factors, such as gender, influence emotional responses. These insights can inform targeted marketing and enhance the consumer experience through better alignment of wine characteristics with emotional engagement.

The study of biochemical composition of grape and wine from Armenian selectionvariety Nrneni

Background: In Armenia, autochthonous, modern cultivars, and wild grape populations are highly diverse. Different types of wine can be produced due to the climatic zones. Grapes are a popular fruit all over the world, consisting of bioactive compounds and antioxidants, such as proanthocyanidins, anthocyanins, flavonols, organic and phenolic acids, and stilbenes. It is well known that grape varieties have different yields as well as quantitative and qualitative characteristics of the berry, which impact the quality of wine. Objective: Conduct an in-depth study of Indigenous grape varieties and clones is essential in the development of the best wine. Our focus is to specifically study Nrneni, an artificially selected Armenian grape variety. P.K. Ayvazyan, G.P.Ayvazyan created this variety by crossing a combination of Alikante Bouchet and Cabernet Sauvignion with Saperavi. The resulting product has pulp and juice that are an intense red color. Methods: In the Ararat Valley region, the grapes were hand-harvested at the end of September once they reached full technical maturity. The wine was made by the classic red winemaking method. Physicochemical analyses of grape and wine were carried out by OIV methods. Organic acids were separated and identified using liquid chromatography. A photocalorimetric method was used to determine the total phenolic compounds. Results: The chemical composition of red wine made from Nrneni grapes was assessed. In the process of wine production, storage, and maturation, grapes produce a variety of other substances, including organic acids, polysaccharides, and polyphenols, some of which contribute to the wine's sensory properties (such as flavor, color, and taste) and health benefits. Grapes are excellent sources of bioactive compounds, especially polyphenols. The total and extractable anthocyanin and flavonoid content of the Nrneni grape variety was determined. The conducted studies showed that Anthocyanins were present in high amounts of 2366.4 mg/kg. Flavonoids were present in 10183.0 mg/kg in the 2022 vintage, and 3159.9 mg/kg and 12563.7 mg/kg in the 2023 vintage. Extractable anthocyanin and flavonoid amounts were 1135.87 and 4684.18 mg/kg in 2022, 1540.32 and 5836.67 mg/kg in 2023 respectively. These indicators are also high in the wine: 502.18mg/l and 2971.15mg/l in 2022 vintage, while 975.7and 4208 mg/l in 2023 vintage. Theoretical varieties are present in 8.9 g/l and 2.02 g/l in 2022, and 6.5 g/l and 1.6 g/l in 2023. Licosaccharides, acetic acids, citric acids, and succinic acids are produced by alcoholic and malolactic fermentation. Conclusion: There is a wide range of bioactive compounds in red grapes and red wine that have been shown to have potential health benefits. According to studies, the Nrneni grape variety and the wine produced with these grapes have functional and oenological potential due to their high levels of biologically active substances, such as phenolic compounds and organic acids. Keywords: bioactive compounds, grape, organic acids, phenolic compounds, red wine.

A Validated Thermal Computational Fluid Dynamics Model of Wine Warming in a Glass

Oenophiles are aware that the temperature at the time of drinking can profoundly shape wine’s sensory attributes. Wine is usually served and drunk below room temperature but warms up after pouring due to heat exchange with warmer surroundings. This study investigates how quickly wine warms up in a wine glass and identifies the relevant heating effects. A numerical simulation using conjugate heat transfer is established, representing the complex multi-physical process. Experiments are conducted to validate the simulation. It is shown that the simulation must take into account thermal conduction, convection, and even radiation to provide accurate results. Without simulating radiation and convection of the room air, the predicted temperature is off by 66.3% or 3.3 °C. As warming is independent of the alcohol content, the simulation results are valid for non-sparkling wine types with moderate sugar levels within the considered configuration. A parameter study investigated the temperature increase over time depending on the ambient temperature and the initial wine temperature for 150 mL wine in a medium-sized red wine glass. The results can provide information on preparing a wine to obtain the desired drinking temperature.

Seed morphometrics unravels the evolutionary history of grapevine in France.

The cultivation of grapevines has spanned millennia, leading to thousands of varieties through exchanges, mutations, and crosses between genotypes, as well probably as gene flow from wild populations. These varieties are typically categorized by regional origin and primary use, either for wine production or fruit consumption. France, within the Western European group, hosts many of the world's renowned wine grape varieties. However, the historical development of cultivated grapevines in France and in the world remains poorly understood. This study applies morphometry on 19,377 charred and waterlogged archaeological grape pips to investigate the evolutionary history of grapevine in France over the last 10,000 years. The study compares seed outlines and lengths, corrected for taphonomic distortions, with a reference collection of 80 wild and 466 modern domestic grapevine accessions. Findings reveal a shift from wild grapevine exploitation to the expansion of domestic varieties around 600-500 BCE, coinciding with Mediterranean cultural influences and the introduction of eastern grape types. The identification of the East-Table group, a group of varieties of eastern origin for fruit consumption, indicates that grapes were also grown for food, especially in Mediterranean regions and near urban areas, alongside wine production. Early French viticulture featured a notable presence of Western European wine-type grapevines. The abundance of pips with wild-like morphology suggests early cultivation involved plants at an initial domestication stage and gene flow between introduced and wild grapevines. As viticulture spread northward, wild and Eastern morphotypes declined, leading to the dominance of Western European wine types in inner France during the Middle Ages.

Simultaneous Determination of Ethanol and Methanol in Wines Using FTIR and PLS Regression.

Accurate quantification of ethanol and methanol is essential for regulatory compliance and product quality assurance. Fourier Transform Infrared Spectroscopy (FTIR) offers rapid, non-destructive analysis with minimal sample preparation, making it a promising tool for wine analysis. In this exploratory study, the use of FTIR and PLS regression for the simultaneous quantification of ethanol and methanol in wine samples of 11 different Portuguese mono-varietal wines and different vintages deriving from the same winery in Lisbon was investigated. A model was developed, demonstrating the feasibility of FTIR and PLS regression for the simultaneous quantification of ethanol and methanol in wine samples through dedicated models; it showed good prediction capacity for ethanol determination but poorer performance for methanol quantification. The model could be reliable enough for quality control in wine production, but to improve its performance should be enhanced in the future with more samples from different origins, wine types, and a wider concentration range in the case of methanol.

Diversity of Saccharomyces cerevisiae Yeast Strains in Granxa D’Outeiro Winery (DOP Ribeiro, NW Spain): Oenological Potential

Yeasts play an essential role in the aroma and sensory profiles of wines. Spontaneous fermentations were carried out at the newly built winery of Granxa D’Outeiro. Yeasts were isolated from must at different stages of fermentation. Colonies belonging to Saccharomyces cerevisiae were characterised at the strain level by mtDNA-RFLPs. General chemical parameters and aroma profiles of the wines were determined using official OIV methodology and GC-MS analysis, respectively. The diversity of S. cerevisiae per fermentation ranged from 5 to 13 different strains depending on the grapevine variety. Out of 24 strains, strain B was the dominant yeast in most fermentations at different proportions, but strains D, E, and H also reached up to 25% of the total population in some fermentations. The yeast diversity was higher in the Lado fermentation than in those containing Treixadura. The chemical compositions of the wines revealed differences among them, with Loureira and Albariño wines showing the highest content of volatile compounds. The evaluation of their technological properties revealed the oenological potential of some strains of S. cerevisiae. The strains showing the best scores were selected to be used in future vintages to enhance the typicality of wines in the Granxa D’Outeiro winery.

Research on the Development Strategy of Wine Enterprises based on ESG Concepts

In recent years, as "carbon neutrality" and "carbon peak" have become hot topics in the international community, low-carbon recycling has gradually become an indispensable element in the high-quality development of the wine industry. From the industry's perspective, actively promoting the green and low-carbon development of the wine industry is the focus of the industry's efforts.2021 In April 2021, the "Fourteenth Five-Year Plan" Development Guidance for China's Wine Industry pointed out that the wine industry should make a comprehensive transition to green ecological development, and for the first time, the "Zero-carbon Appellation" and "Zero-carbon Factory" will be developed. In April 2021, the Guiding Opinions on the Development of China's Wine Industry in the 14th Five-Year Plan pointed out that the wine industry should make a comprehensive transition to green ecological development, and for the first time set "zero-carbon production areas" and "zero-carbon factories" as the construction targets. 2022, the China Wine Association (CWA) completed the formulation of the industry standard for "green T factories" in respect of white spirits and beer, and in 2023, the CWA carried out a study on the GHG accounting methodology and reporting standards for white spirits enterprises. his paper takes Fenjiu Group's ESG practice action as the research object, through collecting and reviewing the annual reports, ESG reports, announcements on the official website of the company, media reports, ESG practice reports of related listed companies and other materials, and conducts a multi-faceted research and analysis based on the theory of strategic management of the enterprise, and puts forward the related sustainable development strategy by combining with the concept of ESG. Development strategy design based on ESG concept. Firstly, the SWOT tool is used to add the elements analyzed in the previous chapters as strategic elements to the analysis matrix of strengths, weaknesses, opportunities and threats, and the actions based on ESG concepts optimize the sustainable development while shaping the core competitiveness of Fenjiu Group; then the strategic framework is clarified; finally, the strategic safeguards of Fenjiu Group are formulated. The innovation of the thesis lies in the introduction of ESG concept in the development strategy of wine enterprises, which enriches the theoretical connotation and strategic significance of ESG, innovates the strategic mode and governance mode of sustainable development of wine enterprises, broadens the value boundary of green development, and realizes the governance optimization of diversified development, and also provides a certain reference for the same type of wine enterprises to survive the risks of the industry cycle and realize long-term development.

Flavoromic analysis of wines using gas chromatography, mass spectrometry and sensory techniques

Various sensory perceptions drive the quality and typicality of wines, with the volatile profile playing a fundamental role in the characteristics of odor, aroma and consequently flavor, which combines the smell (odor and aroma), taste, and trigeminal sensations. Efforts have been made in both the field of instrumental and sensory analysis to understand the relationship of volatile compounds with sensory attributes in omics approaches. Gas chromatography (monodimensional and two-dimensional (heartcutting and comprehensive)) associated with mass spectrometry (GC/MS, GC-GC/MS and GCxGC/MS) and chemometric tools have contributed to foodomics analyses, specifically those linked to metabolomics/volatilomics. These tools, along with the elucidation of sensory properties (sensomics), lead to advanced results in the field of flavoromics. They also help to define the best practices in both vineyard management and winemaking that enable the production of high-quality wines. The objective of this review is to report the challenges of determining the volatile profile of wines, pointing out the ways that can be followed in successful identification and quantification of volatile compounds. The state of the art of sensory evaluation methods is also addressed, providing information that helps in choosing the most appropriate sensory method to be conducted with chromatographic analysis to achieve more in-depth results in the field of flavoromics.

Wine – The Favourite Beverage of Serbian Medieval Rulers and Nobility

Wine, as the most noble and beloved drink of the Middle Ages, was primarily consumed in the courts of Serbian medieval rulers and nobility. During the early decades of the 14th century, Serbian rulers and nobles imported wine from the coastal cities of Zeta, which were under Serbian rule and where viticulture was the main agricultural production. The nobility from Serbian lands gravitating towards the Adriatic Coast (Trebinje and Hum) during the 14th and 15th centuries imported wine from the region of Dubrovnik, which represented the largest producer of this drink on the eastern coast of the Adriatic Sea. By the first decades of the 15th century, viticulture had reached a higher level of development even in the inner Serbian regions, especially in the vicinity of urban settlements, enabling rulers and nobility to have access to larger quantities of domestic wine. During visits and stays in Dubrovnik, Serbian rulers and regional lords were often honored with generous amounts of wine. This drink was almost invariably present at rulers’ and nobility’s banquets, organized for various occasions, but also as a form of everyday socializing and entertainment, where toasts were raised with glasses of wine in hand. The military dignitaires and soldiers also consumed wine during military campaigns. It is assumed that various types of red wine were more commonly consumed, among which the well-known kratošija from the Budva area and tamjanika from the Dubrovnik region, the latter also being cultivated as a white variety. White wine was considered more luxurious, such as trebbiano wine from Dubrovnik, wine from the Itailian town of Ortona, as well as the particulary esteemed malvasia, which Serbian and Bosnian rulers imported from Dubrovnik and Venice in the late 14th and the first half of the 15th century. In the summer months, wine was consumed chilled with ice, while during winter, pure wine was consumed. At the ruler’s court, a servant or cupbearer was responsible for the wine, referred to during the period of the Serbian Empire (1346–1371), as enohijar, a term of Greek origin. The person overseeing the servant and other courtiers in the ruler’s court held the title of grand servant, which was granted to members of the most prestigious noble families. Large quantities of wine were stored in fortresses near the ruler’s court or in special cellars called vinice or pivnice. Rulers and nobles’ tableware for pouring and drinking wine was made from precious metals, mostly silver. For pouring wine, vessels known as bokal, bardak, imbrik, kondir, možul, and others were used, with the goblet, glass and cup being especially favored among the wine glasses.

CHARACTERISTICS OF YEAST BIOMASS FROM THE WASTES OF WINE PRODUCTION

Re-utilization of vinification wastes is actual ecological problems that needs to be solved. The current study was carried out to evaluate biochemical composition of biomass of wine sedimentary yeasts. According to obtained results, yeast sediments used in natural white and red wine making present a good source of protein as well, as of essential and immunoactive amino acids. The studied types of sediments possess antioxidant activity and activity of antioxidant enzymes catalase and superoxid dismutase, the values vary, depending on the type of wine. So, yeast sediments of wine production can be proposed for the further development of new technologies for the production of bioactive extracts with antioxidants properties.

Emotional response to sherry wines and its relationship with emotional intelligence, level of expertise and gender

Emotional elicitation during wine consumption is a complex fenomena based on subjective experience and influence by physiological, cognitive and behavioural changes. The present study used a quasi-experimental design to examine consumers’ emotional responses during blind tastings of sherry wines, considering variables such as consumer experience, gender and Emotional Intelligence (EI). 66 participants were classified as non-expert (34) and expert (32) consumers to participate in blind tastings. Their emotional responses were measured using the EsSense25 Scale and the Perceived Emotional Intelligence was assessed through the Trait Meta-Mood Scale. Few differences were observed on emotional elicitation based on gender or consumer experience (non-expert vs expert), however the interaction of these variables was a good predictor of emotional response variance. Wine type also has an effect on emotional response, emphasising the role of sherry wine characteristics in consumer emotions. Furthermore, the Emotional Attention, one of the three dimensions of Emotional Intelligence, was found as a good predictor for the emotional responses to wine consumption. This relationship may be a key factor in understanding the differences between responsible consumption and excessive consumption, as indicated by research focused on binge drinking.

Influence of flor yeast starters on volatile and nitrogen compounds during a controlled biological aging

Fino Sherry wine undergoes biological aging carried out by a velum of flor yeast within a traditional dynamic system known as “criaderas and solera”. The complex microbiota of biofilm-forming Saccharomyces cerevisiae strains play a crucial role in shaping the distinctive organoleptic profile of these types of wines. For this reason, the aim of this study is to analyze the changes produced by different flor yeast strains in the volatilome and the aminogram of different wines from the criaderas and solera system during biological aging in the laboratory, simulating a flor yeast velum condition at different stages of the system. Results suggest that each strain metabolizes wine differently, finding that depending on the wine, some strains are better suited for the process than others. In addition, it is found that the content of biogenic amines in Fino Sherry wines, previously attributed to malolactic bacteria, varies according to the yeast strain metabolizing the wine, suggesting that flor yeast could be used to modify biogenic amines content during biological aging. Results indicate that the use of selected flor yeast starters in biological aging may be of interest to modulate some parameters during Fino Sherry wine aging.

Drivers of Environmental Sustainability in the Wine Industry: A Life Cycle Assessment Approach

The primary aim of this study is to conduct a comprehensive review of the existing literature to identify the most relevant environmental variables and other factors influencing the life cycle assessment of the wine industry. This research seeks to determine whether the type of wine significantly impacts the carbon footprint and to highlight the importance of production strategies over wine typology or grape variety in reducing greenhouse gas emissions. This review encompasses an extensive analysis of previous studies on the environmental impact of wine production. This method involves synthesizing findings from life cycle inventory assessments to identify key variables contributing to greenhouse gas emissions. This analysis also considers regional variations and the effectiveness of different production strategies in mitigating environmental impacts. This review indicates that wine typology (red or white) and grape variety are less significant in determining the carbon footprint than the production strategies employed. It identifies specific variables that contribute substantially to greenhouse gas emissions in wine production. The analysis highlights the need for standardized assessment methods to ensure accurate determination of influential factors in reducing emissions. This study concludes that achieving environmental sustainability in the wine industry requires a balanced approach that integrates environmental, economic, and social aspects. It emphasizes the necessity of developing standardized and universal strategies for assessing wine sustainability. The application of artificial intelligence is proposed as a crucial tool for improving data gathering, trend analysis, and formulating customized sustainability strategies for different wine regions. Addressing the challenges of sustainability in the wine industry is imperative for environmental preservation and the wellbeing of future generations.

Generation of wine sensory descriptors by one-step method based on free profile and their use to establish the typicity of PDO wines

The typicity of wines is related to their sensory characteristics, which allow them to be differentiated from other wines. Different sensory methods have been applied to try to detect the sensory characteristics responsible for the typicity of Protected Designation of Origin wines (PDO). However, so far, none of them has been completely successful. In this study, a new one-step method based on free profile and comparative analysis by pairs was applied to generate sensory descriptors of wines. The discriminant power of the sensory attributes generated among wines from 4 different PDO wines from the Spanish Autonomous Community of Castilla y León was evaluated. The study was carried out with wine experts and 159 white, rosé, and red wines were tasted. The judges generated 245 attributes which were reduced to 95 (11 defects, 20 visual, 48 olfactory and 16 taste and mouthfeel). A Multifactorial Analysis was carried out with the data of contingency matrices based on the frequency of citation. The results obtained showed that the sensory descriptors generated allowed the wines to be distinguished according to their origin, being the discriminant power significantly higher when the visual, olfactory and gustatory attributes were considered separately.

Influence of an indigenous yeast, CECA, from the Ningxia wine region of China, on the fungal and bacterial dynamics and function during Cabernet Sauvignon wine fermentation.

Saccharomyces cerevisiae CECA was a potential indigenous Chinese wine yeast that can produce aroma and flavor in Cabernet Sauvignon wines. High-throughput sequencing combined with metabolite analysis was applied to analyze the effects of CECA inoculation on the native microbial community interaction and metabolism during Cabernet Sauvignon wine fermentation. Fermentations were performed with three different inoculant strategies: spontaneous fermentation without inoculation, inoculation with CECA after grape must sterilization, and direct inoculation of CECA. Results showed that the diversity of bacteria (P = 0.033) is more sensitive to CECA inoculation than fungi (P = 0.563). In addition, CECA inoculation altered the species composition of core microorganisms (relative abundance >1%) and the keystone species (accounting for the top 1% of the most important interactions), as well as of the biomarkers (linear discriminant analysis > 3.0, P < 0.05). Furthermore, the inoculation could change the cluster of metabolites, and these differential metabolite sets were correlated with four fungal taxa of Issatchenkia, Issatchenkia orientalis, Saccharomycetales, Saccharomycetes and two bacterial taxa of Pantoea, Tatumella ptyseos, were significantly correlated. Inoculated fermentation also altered the correlation between dominant microorganisms and aroma compounds, giving Cabernet Sauvignon wines more herbal, floral, fruity, and cheesy aromas. Saccharomyces cerevisiae CECA and dimethyl dicarbonate (DMDC) inhibition treatments significantly altered the microbial community structure of Cabernet Sauvignon wines, which in turn affected the microbial-metabolite correlation. These findings will help winemakers to control the microbial dynamics and functions during wine fermentation, and be more widely used in regional typical wine fermentations. © 2024 Society of Chemical Industry.

A digital image smartphone-based approach to Slovak Tokaj wine authentication chemometric assisted

The authentication of Slovak wines in comparison to other similar wines from various geographical regions, namely Hungary, France, Austria, and Ukraine, was conducted using the OC-PLS, DD-SIMCA, and PLS-DM models, all of them operating in rigorous way. The study involved 63 samples, of which 41 originated from Slovakia, covering diverse wine types such as varietal wines, cuvée selections (different “putňový”), and essence. To capture digital images under controlled conditions, a custom-made cardboard box with white inner surfaces was devised and equipped with a smartphone. During the training phase, sensitivities of 96%, 100%, and 96% were attained for OC-PLS, DD-SIMCA, and PLS-DM, respectively. In the subsequent stages of validation and testing for DD-SIMCA and PLS-DM, the proposed methods displayed optimal efficiency, achieving both sensitivity and specificity rates of 100%. However, such results were not achieved in the case of OC-PLS, which exhibited efficiency levels of 90% in validation and 80% in testing.

Instrumental and sensory tools to evaluate the production potential of a new type of sparkling wine from umbu (Spondias tuberosa)

Umbu is a native fruit from the Brazilian Caatinga Biome, which is a source of income for families involved in extractivism. This fruit is highly perishable and production losses have been experienced. The production of sparkling wine can be a strategy for better use and to add value to this fruit. Furthermore, consumers have been attracted to innovative beverages, produced with alternative raw materials and with an exotic and pleasant aroma. The potential for producing sparkling wine from umbu was evaluated through physical-chemical, instrumental (gas chromatography with detection by mass spectrometry and olfactometry) and sensory analyses (acceptance test, Just-about-right (JAR) scale, and penalty analysis). Both the base wine and the sparkling wine meet all regulatory physicochemical parameters. The volatile profile of umbu pulp contains mainly terpenes (55%), while esters predominated in the base and sparkling wines (32 and 33%, respectively). In sparkling wines, hexanoic acid (3114 mg L−1) and linalool (1266 mg L−1) were the major compounds. Among the 26 odor-active compounds of sparkling wines are mainly ethyl esters with fruity aroma (acetate, decanoate, and 2-phenylacetate; OSME area: 4.8, 4.8, and 5.0%, respectively), and terpenes with floral notes (p-cymene, geranic oxide and linalool; OSME area: 8.5, 7.4, and 6.9%, respectively). The acceptance and purchase intention tests endorsed the commercialization expectation, although JAR scale and penalty analysis showed that the umbu aroma and sweetness may be improved. The potential of umbu for the production of sparkling wines has been proven, which satisfies the current market demand for innovative beverages.

THE IMPACT OF CLIMATE CHANGE ON THE SUSTAINABILITY OF WINE PRODUCTION AND THE STRUCTURE OF WINE CONSUMPTION IN THE NORTHEAST REGION OF ROMANIA

This study was carried out with the aim of investigating and analysing different aspects related to viticulture and wine production in the northeast region of Romania. The methodology focused on the use of statistical data and field research, with an emphasis on the impact of potential climate change on wine production and consumer preferences. The analysis of the evolution of vine cultivation in the northeast region of Romania was carried out using statistical data on grape harvest, area planted to vines and wine production. The results showed significant changes in these indicators over the period analysed (2013-2022), reflecting the dynamics of the wine industry in the region. A survey of a sample of 50 respondents provided relevant data on their preferences. Analysis of this data revealed information on preferred wine types, consumption habits and purchasing preferences. Although the population‘s preference for white wine is evident, climate change may pose a challenge for the region, and in the future, it may be necessary to adapt vineyard locations and cultivate vine varieties more suitable for red wine production. These issues have important implications for planning and developing the future of the wine industry in the northeast region.